Cheesy Potato Soup
A warm, velvety bowl of comfort — chunks of tender potato in a creamy, cheesy broth. This hearty soup comes together in one pot and tastes like a loaded baked potato in soup form. Perfect for cold evenings when you need something cozy.
For 4 servings
- prep
Peel and cube the potatoes.
Peel 500g potatoes and cut into 1-inch cubes. Finely chop the onion and mince the garlic cloves.
- saute · ~5 min
Sauté the aromatics.
1.Melt 2 tbsp butter in a large pot over medium heat.2.Add chopped onion and cook until soft and translucent, about 4 minutes.3.Add minced garlic and sauté until fragrant, about 30 seconds.TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium. - saute · ~1 min
Cook the flour to make a roux.
1.Sprinkle 2 tbsp flour over the onions and stir continuously.2.Cook for 1 minute until the flour is lightly golden and no longer raw.TIPCooking the flour for a full minute removes the raw starch taste and gives the soup a rounder flavor. - simmer · ~18 min
Add potatoes and liquids, then simmer.
1.Pour in 2 cups milk and 1 cup water, stirring constantly to avoid lumps.2.Add the cubed potatoes and 0.5 tsp salt.3.Bring to a gentle boil, then reduce heat to low.4.Cover and simmer for 15-18 minutes until potatoes are fork-tender. - mix
Mash the potatoes in the pot.
Use a potato masher or immersion blender to break down the potatoes. Leave some small chunks for texture — the soup should be creamy but not fully pureed.
TIPAvoid over-blending or the potatoes will turn gluey. A few chunky bits make the soup feel rustic and homemade. - mix · ~2 min
Melt in the cheddar cheese.
1.Remove the pot from heat.2.Add 1 cup shredded cheddar cheese a handful at a time, stirring until completely melted and smooth.3.Stir in 1 pinch freshly ground black pepper.TIPAlways add cheese off the heat — boiling can make it seize and turn grainy. - garnish
Ladle into bowls and garnish with green onions.
Taste and adjust salt if needed. Serve hot with a sprinkle of sliced green onions on top.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel and cube potatoes uniformly for even cooking.
- 2Cook the flour roux for a full minute to eliminate raw taste.
- 3Simmer potatoes until fork-tender but not falling apart.
- 4Mash only part of the potatoes for a chunky, rustic texture.
- 5Add cheese off the heat to keep it silky, not grainy.
- 6Taste and adjust salt after adding cheese, as cheddar adds saltiness.
- 7Cool leftover soup completely before refrigerating; reheat gently.
Adapt it for your goals.
Bacon-loaded
Add crispy bacon bits and extra sharp cheddar for a loaded baked potato experience.
lower fatLower-fat
Replace whole milk with 2% milk and use reduced-fat cheddar; skip butter and use olive oil for the roux.
veganVegan
Use plant-based butter, unsweetened oat milk, and vegan cheddar shreds; the roux still works perfectly.
broccoli cheddarBroccoli-cheddar
Stir in 1 cup steamed broccoli florets just before serving for added color and nutrients.
smoky southwestSmoky-southwest
Add 1/2 tsp smoked paprika and 1/4 cup fire-roasted corn for a subtle smoky-sweet twist.
Why this is on our healthy list.
Good Source of Calcium
Cheddar cheese and whole milk provide calcium, which supports strong bones and teeth.
Potassium-Rich Potatoes
Potatoes are naturally high in potassium, an electrolyte that helps regulate fluid balance and muscle function.
Contains Vitamin C
Potatoes contribute vitamin C, supporting immune health and collagen production.
Moderate Protein Content
Milk and cheddar cheese add protein, helping to keep you full and satisfied.
Frequently asked questions
Whole milk gives the creamiest texture, but 2% milk works fine. Skim milk may result in a thinner, less luscious soup.
